Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.

Season the flour and cover the breast with it. Dip the breast into the egg.Using a food processor, make breadcrumbs from the bread and mix with the anchovy. Dip the turkey breast into this. Pan-fry with a knob of butter for a minute on each side or until golden brown.Reduce the chicken stock, mixed with ? clove of garlic, by 2/3 or until sticky.Place the lemon segments atop the turkey escalope.Add the parsley and remaining garlic and garnish with watercress.